Answer:
When it comes to ice cream, there are two big advantages to using liquid nitrogen over an electric machine or an old-timey hand-cranked job. First, it’s faster. Second, because it’s faster, there’s less likelihood that your cold confection will develop those pesky ice crystals that form when the ice cream freezes too slowly. To recap: better dessert, in your mouth sooner. What’s not to love?
Make mine the brainliest
Explanation:
